卵のせアボカドトースト
Crackly-edged sourdough piled with lemony smashed avocado and topped with a fried egg whose yolk turns into a built-in sauce. Mashing the avocado with lemon juice and salt before it hits the bread keeps every bite seasoned and slows browning, while a lid-basted egg gives you set whites and a runny yolk without flipping.
Toast two thick slices of sourdough until deeply golden. While they toast, halve a ripe avocado, scoop it into a bowl, and mash it coarsely with 2 teaspoons of lemon juice and 1/4 teaspoon of fine sea salt. Heat 2 teaspoons of olive oil in a nonstick skillet over medium, crack in two eggs, cook 2 minutes, then cover the pan for 60-90 seconds so steam sets the whites while the yolks stay liquid. Rub the hot toast lightly with olive oil, spread the avocado mash to the edges, slide an egg on top of each, and finish with black pepper, red pepper flakes, and a pinch of flaky salt. Eat immediately, while the toast still crunches.
- Season the avocado in a bowl, not on the toast — lemon juice and salt mixed through the mash flavor every bite and slow oxidation.
- Cover the skillet for the last minute of frying: trapped steam cooks the top of the whites so you never have to flip and risk breaking the yolk.
- Toast the bread darker than you think — a sturdy, well-browned slice resists sogginess under the moist avocado layer.
Equipment
- Toaster or wide skillet
- Small nonstick skillet with lid
- Small mixing bowl
- Fork
- Cutting board
- Chef's knife
- Flexible spatula
材料
Toast and avocado mash
- sourdough bread, thick-cut slices, about 2 cm / 3/4 inch thick; country loaf or whole-grain also work
- large ripe avocado, yields to gentle pressure but is not mushy
- 10 ml fresh lemon juice, lime juice works too
- 1.5 g fine sea salt
- 20 ml extra-virgin olive oil, divided: half for frying, half for finishing
- 0.5 g red pepper flakes, optional
- freshly ground black pepper
Eggs and finishing
- large eggs, cold from the fridge is fine
- flaky sea salt, for finishing
- 3 g fresh chives, thinly sliced, optional garnish
作り方
- ステップ01
Halve the avocado, remove the pit, and scoop the flesh into a small bowl. Add the lemon juice and fine sea salt, then mash with a fork until mostly smooth with some pea-sized chunks left for texture. Taste and add a little more salt or lemon if it tastes flat — it should be bright, not bland.
- ステップ02
Toast the sourdough in a toaster on a high setting, or in a dry skillet over medium heat for 2-3 minutes per side, until the surface is deeply golden and firm. A pale, soft slice will turn soggy under the avocado, so err on the darker side.
- ステップ03
While the bread toasts, heat 2 teaspoons (10 ml) of the olive oil in a small nonstick skillet over medium heat until it shimmers. Crack in the eggs, leaving space between them, and cook undisturbed until the edges are set and lightly lacy, about 2 minutes.
- ステップ04
Cover the skillet and cook 1 to 1 1/2 minutes more. The trapped steam sets the film of white over the yolk while the yolk itself stays runny. For a jammy yolk instead, leave the lid on 30-60 seconds longer. Slide the pan off the heat.
- ステップ05
Drizzle or brush the remaining 2 teaspoons (10 ml) of olive oil over the hot toast. Divide the avocado mash between the slices and spread it all the way to the edges so the crust does not taste dry. Use a spatula to set one egg on top of each toast.
- ステップ06
Top each toast with a pinch of flaky salt, a few grinds of black pepper, the red pepper flakes, and chives if using. Serve right away — the contrast between crisp toast, cool creamy avocado, and warm runny yolk fades as it sits.
Make ahead
You can mix the avocado mash up to 4 hours ahead: the lemon juice buys you time against browning if you store it with plastic wrap pressed against the surface in the fridge. Slice bread and set out your skillet and seasonings in advance, but toast the bread and fry the eggs only when you are ready to eat — both take under 5 minutes.
Storage
Avocado toast is best eaten within minutes of assembly and does not store well once built — the bread softens and the avocado browns. If you have leftover mash, press plastic wrap directly onto its surface, refrigerate, and use within 1 day; stir before spreading and expect slight darkening on top that you can scrape away.
Variations
Vegan avocado toast
Skip the egg and instead top the mash with halved cherry tomatoes, crispy spiced chickpeas, or thinly sliced radishes for crunch. A sprinkle of hemp seeds or a swipe of hummus under the avocado adds back the protein the egg would have provided. Confirm your bread is made without dairy or egg.
Everything bagel and feta
Crumble 30 g (about 1/4 cup) of feta over the avocado before adding the egg, then shower each toast with a teaspoon of everything bagel seasoning. The briny cheese and toasted sesame-onion crunch make it taste like a bagel-shop order. Note this adds dairy and sesame.
Chili crisp with soft-scrambled egg
Swap the fried egg for two eggs soft-scrambled over low heat until just set in glossy curds, pile them on the mash, and spoon a teaspoon of chili crisp over the top. The gentle scramble plus crunchy chili oil gives you creamy and spicy in the same bite.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
よくある質問
What kind of bread works best for this avocado toast recipe?
A sturdy, open-crumbed bread like sourdough or a rustic country loaf is ideal because it toasts up rigid enough to hold a moist topping without bending or going soggy. Cut it about 2 cm (3/4 inch) thick. Standard sandwich bread works in a pinch, but toast it very well and eat immediately, since thin slices soften fast under the mash.
How do I know my avocado is ripe enough?
Press gently near the stem end: a ripe avocado yields slightly, like the palm of your hand, without feeling hollow or squishy. Flick off the little stem button — green underneath means ready, brown means overripe. If your avocados are rock hard, ripen them at room temperature for 2-4 days, or speed things up by sealing them in a paper bag with a banana.
Can I use a poached or soft-boiled egg instead of fried?
Absolutely. A poached egg (3 minutes in barely simmering water with a splash of vinegar) or a 6 1/2-minute soft-boiled egg both give the same runny-yolk effect. The lid-basted fried egg in this avocado toast recipe is simply the lowest-effort route — one pan, no flipping, and no water bath to manage while your toast is browning.
How do I stop the avocado from turning brown?
Browning is oxidation, so limit air contact and add acid. The lemon juice mashed into the avocado slows the reaction noticeably, and pressing plastic wrap directly onto the surface of any leftover mash keeps air off it in the fridge. Even so, plan to use the mash within a day — flavor and color are best within a few hours.
Is avocado toast with egg actually a filling breakfast?
Yes — this is one of the more satiating quick breakfasts you can make. Each serving delivers roughly 13 grams of protein from the egg, about 7 grams of fiber from the avocado and sourdough, and mostly monounsaturated fat, a combination that digests slowly and keeps you full through the morning. Add a second egg per toast if you need more protein.
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